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J Agric Food Chem. 2011 Sep 28;59(18):9935-41. doi: 10.1021/jf202449z. Epub 2011 Aug 23.

Polyphenolic composition of hazelnut skin.

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The φ2 Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Public Health, University of Parma, Via Volturno, 43125 Parma, Italy.


Skins from different hazelnut samples were characterized for total polyphenol content, total antioxidant capacity (TAC), and their content in specific polyphenolic compounds. The main polyphenolic subclass, identified and quantified by means of HPLC-MS/MS, comprised monomeric and oligomeric flavan-3-ols, which accounted for more than 95% of total polyphenols. Flavonols and dihydrochalcones were 3.5% while phenolic acids were less than 1% of the total identified phenolics. The TAC values of the skin samples ranged between 0.6 and 2.2 mol of reduced iron/kg of sample, which is about 3 times the TAC of whole walnuts, 7-8 times that of dark chocolate, 10 times that of espresso coffee, and 25 times that of blackberries. By describing the profile of polyphenols present in hazelnut skins, this study provides the basis to further investigate the potential health effects of hazelnut byproduct.

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